The_Dtrain
Well-Known Member
I still like Bell's but have been drinking more New Holland lately. Anyone have any luck getting recipes from them? Just had their Golden Cap Saison Ale. Very tasty.
My thoughts as well. While Oberon is a great beer, I feel obligated as a homebrewer to make it better.
I'm mashing right now what I think will be close, but have just a little extra to help fill in some gaps left by Oberon. I wrote the recipe a few weeks ago after I had my first Oberon of the year, and now finally have the chance to brew it.
I'm splitting a 10 gal batch into two fivers with two different kinds of yeast in starters. Should be a good comparison for yeast for the style. I'll give updates on the Move Overon as it comes to fruition.
TB
I only have one of them kegged so far, and the other is still in secondary. I just ordered more corny kegs, so that I can keg the other (plus some additional beer). Maybe 8 kegs will be enough.Tiber, how did this turn out with both yeasts?
10 gal final volume
11 lbs 2-Row
8 lbs malted wheat
2 lbs munich
.5 lb C-40
Mash at 155 for 90 min
1 oz. American tettnang 4.8%aa 45 min
2 oz. czech saaz 3.4%aa 30 min
1 oz. czech saaz 0 min
2 oz. cascade 0 min
2.5 oz. freshly zested orange peel (no pith) 0 min
Yeast:
carboy 1: 1000 ml starter US-05
carboy 2: 1200 ml starter Wyeast 1010 Am. wheat on stir plate
I used my old hydrometer for the OG reading, which reads low, but it should be around 1.052 to 1.056-ish.
Crypto -
Hope you don't mind, I converted this to an extract so my FIL could take a crack at it. Here is what I came up with using stats for Briess DME.
% LB OZ Malt or Fermentable ppg °L
55% 3 14 Light Dry Malt Extract info 42 4
38% 2 10 Dry Wheat Extract info 42 3
7% 0 8 Dextrin (CaraPils) Malt info 33 2
Boil 45 mins 1.0 Saaz pellet 5.5
Boil 15 mins 1.0 Saaz pellet 5.5
Dry hop 14 days 1.0 Cascade leaf 5.5
Dry hop 14 days 0.5 Saaz leaf 3.5
Wyeast American Wheat (1010)
(will use harvested yeast from Oberon bottles)
Original Gravity
1.057
(1.051 to 1.059)
Final Gravity
1.014
(1.012 to 1.015)
Color
4° SRM
(Yellow)
12.8 HBU
18.9 IBU
5.7% A.B.V
186 per 12 oz
All calculations done on Hopville.com recipe generator
10 gal final volume
11 lbs 2-Row
8 lbs malted wheat
2 lbs munich
.5 lb C-40
Mash at 155 for 90 min
1 oz. American tettnang 4.8%aa 45 min
2 oz. czech saaz 3.4%aa 30 min
1 oz. czech saaz 0 min
2 oz. cascade 0 min
2.5 oz. freshly zested orange peel (no pith) 0 min
Yeast:
carboy 1: 1000 ml starter US-05
carboy 2: 1200 ml starter Wyeast 1010 Am. wheat on stir plate
TB
This beer, Move Overon, has matured now. The batch with the US-05 yeast has been on tap for about a week now. The other three taps are occupied, so I can't yet do a side by side comparison of the two yeasts. I will offer what notes I can on this beer in the mean time.
I brewed this on 4.22.10 and at kegging (5.3.10) the US-05 was 5.3% ABV and the WY1010 was 5.5% ABV.
The US-05 batch is a hazy lightish orange, just about the color of Oberon. It has great mouthfeel, with medium-light body. Hints of orange aroma and citrousy flavor are owed in part to the 0 minute cascade addition and the orange zest. Some hop aroma is present, but not overpowering. The smoothness and "noble" quality of the Czech Saaz is detectable, but this is clearly a malt driven beer. Very drinkable, as I have put a few long sessions in with this beer and always want a little more. I tried putting a slice of orange in the beer and it compliments it nicely if that's your thing. (I know plenty of people who drink Oberon with a slice of fruit as well.) Head retention is outstanding. Good lacing on the glass. This will be a beer to brew again, that's for sure.
Since this isn't an Oberon clone, I won't compare it to Oberon. (Other than I'd rather drink this than Oberon any day.)
I'll update with notes on the WY1010 batch (kegged and waiting) when it's on tap.
Cheers!
TiberIfoundmyhotsunnydaybeerBrew
I'm assuming you're still going with a 45 minute boil on this, Tiber? I'm going with a wheat of some description tomorrow, I wanted to do the Oberon clone but I really don't want to mess with the decoction, since my time's going to be limited, so this is looking like a winner.
SECOND Problem was the carmel and complexity. that took me a while to fix - finally, I found it: Decoction. I have been on a decoction kick for a while and decided that this could be a candidate.
Start in at 133F for 15 minutes
Decoc 12 pints of mash (adjust this for your system)
155F for 60minutes
mash out.
I think so too, but, it is what it is. I wanted to do it at 158, but I am starting to get tired of this beer so I didn't do as much diligence as I should have.
Hello all,
I live in Kalamazoo and have several friends who work at the brewery. I have come up with an Oberon extract recipe that comes very close to the flavor and the aroma of the origional. The color is slightly darker - more of a coppery orange rather than a golden orange. But I found that my earlier version, which hit the color spot-on, didn't have the flavor I was looking for ( just like several people have said on here, it was a bit too dry and not sweet/malty enough ). And I would much rather have the flavor right than the color. According to the people at Bell's, no spice or orange peel or anything like that is used. The key is warmer than normal fermentation temps to get the slight fruitiness. In fact, they use the same yeast as in their more neutral beers like pale ale and amber, just fermented warmer for more fruity esters. Although most people have speculated that their house yeast is something along the lines of WLP051 Cal Ale V, I found that WLP320 American Hefeweizen comes pretty close to the flavor profile of Oberon if you can't harvest from a bottle. Another key is dry hopping with Cascade hops to get the citrusy,floral nose. I am working on an all-grain version, as I have been getting away from extract brewing. I will be trying out the AG version soon, as Oberon was just released and there should be some good fresh bottle yeast to harvest. Anyway, here's the extract recipe for anyone interested:
BELL'S OBERON ( 5 gallons, 3.5 gallon boil )
- 3 LB, 4 OZ Briess Bavarian Wheat DME
- 2 LB, 8 OZ Briess golden light DME
- 10 OZ Munich
- 6 OZ Crystal 60L
- 3/4 OZ Hallertauer pellets (60 min.)
- 1 OZ Hallertauer pellets (30 min.)
- 1/2 OZ Saaz pellets (15 min.)
- 1/2 OZ Saaz pellets (5 min.)
- Culture yeast from Oberon bottles or use WLP320 (American Hefeweizen)
- dry hop 7-14 days with 1 OZ Cascade leaf hops
steep the grains at about 155 degrees for 30 min., then boil as usual.(I add all but about 1.5 LBS of the DME at the beginning of the boil, then add the rest with about 15 min. left. Primary fermentation at about 73 degrees for 7 days, then transfer to secondary and dry hop for 7-14 days more(longer is better-next time I think I'll go 3 weeks as the hop aroma has faded from some of the last bottles of the batch). I think in the all grain version I will use some torrified wheat. Enjoy!
Cincybrewer -
Munich does require mashing to convert, but this recipe is from before I knew that. When I first started brewing, I kind of just jumped in and started making a bunch of stuff before I had any technical knowledge about ingredients. Since this beer turned out so well, I left it in the recipe anyways. I now have made both a partial mash and an all-grain version of this recipe, let me know which you would like and I can post it for you. As for dry yeast, I think the WB-05 would be better than the Danstar German. I think the German yeast would give you some of the banana and clove flavors common to German hefes that you wouldn't want in this beer(although it probably would be pretty tasty, it wouldn't be as much like oberon).
I know this is an older thread, but I believe I've just perfected the Oberon Recipe. I did some side by side tastings and after my fourth batch I believe I have it.
FIRST Problem with all these formulas was the nose, Oberon's citrusy nose is super evident. I found that it takes almost 3 oz of Hops, to fix this.
SECOND Problem was the carmel and complexity. that took me a while to fix - finally, I found it: Decoction. I have been on a decoction kick for a while and decided that this could be a candidate.
Here's my final recipe:
6lbs American 2 row
4lbs American White wheat
.5lbs Carapils
1oz Saaz 30min (leaf)
1oz Saaz 15min (leaf)
.5oz Saaz and 1oz Cascade in secondary (dry hopped for 14 days) (leaf)
Start in at 133F for 15 minutes
Decoc 12 pints of mash (adjust this for your system)
155F for 60minutes
mash out.
My first recipe wasn't as close to the original but I knew I was on to something. I used Wyeast 1010 (VERY CLOSE) but not exact. I then decided to harvest some Bell's yest from a bottle. - that's when it became perfect.
I started my fifth batch of this recipe this weekend, I am on the second generation of this particular strain of yeast, I assume it will turn out okay, but I don't know how many generations that yeast was used at bells, so....
OG 1.059
FG 1.014-016
I have only bottled this beer, I am going to keg this final batch and see how she does.
Cincybrewer -
Munich does require mashing to convert, but this recipe is from before I knew that. When I first started brewing, I kind of just jumped in and started making a bunch of stuff before I had any technical knowledge about ingredients. Since this beer turned out so well, I left it in the recipe anyways. I now have made both a partial mash and an all-grain version of this recipe, let me know which you would like and I can post it for you. As for dry yeast, I think the WB-05 would be better than the Danstar German. I think the German yeast would give you some of the banana and clove flavors common to German hefes that you wouldn't want in this beer(although it probably would be pretty tasty, it wouldn't be as much like oberon).
I'm pretty much an extract only brewer right now but maybe there is a sub for munich that will get me pretty close.
Here's the AG recipe, sorry it took so long - I missed your post.Please post the all grain version of this, thanks!
Since it's not a big part of the recipe, I would just go with the Munich. Just because you're not mashing it and getting fermentable sugars from it, that doesn't mean it's not contributing anything. It will still add some characteristic color and flavor. I have seen plenty of extract recipes that steep a small amount of Munich.
I just transferred my newest iteration of Titania and I think it is going to be my best yet. See post #106 for the recipe. I just added all the dry hops, and it isn't carbed, but I LOVE the malt profile on this beer.
I think the Melo malt is going to be the way to go.
wait that sounded pretentious. and stupid.
What I meant to say was, I love obsessing over the flavors of beers. I would like suggestions of what beer I can obsess over next.
Here's the AG recipe, sorry it took so long - I missed your post.
- 4lb, 8oz Wheat malt
- 4lb, 4oz 2-row
- 10 oz Munich
- 8 oz caravienne
- 1oz Hallertauer(4.3%AA) 60 min.
- 1/2 oz Hallertauer(4.3%AA) 30 min.
- 1/2 oz Saaz(3.3%AA) 15 min.
- 1/2 oz Saaz(3.3%AA) 5 min.
- 1 oz Cascade leaf hops for dry hopping
- WLP320 American hefeweizen, or culture from Bell's oberon or pale ale bottles
Mash @ 153 for 60 min, mashout to 168, boil as usual, primary for 4-7 days @ 70-72 degrees F then dry hop with 1 oz. Cascade hops for 7-14 days. OG is about 1.056, FG about 1.014, 23 IBUs. I used this recipe for the first time last week, so I haven't tasted the final product yet, but judging by the sample I tasted it is pretty close to my extract Oberon recipe that has been successful. My old recipe had crystal malt instead of the caravienne, but I got a tip that the caravienne might work out better for this recipe.
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